Weeknight Friendly Beef and Broccoli
Weeknight Friendly Beef and Broccoli
Ingredients
For the Beef
- 1 1/2 pounds chuck roast, thinly sliced against the grain into bite-sized pieces
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Sauce
- 1/3 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
For the Vegetables and Cooking
- 2 tablespoons neutral oil, such as vegetable or canola, divided
- 1 onion, medium, thinly sliced
- 2 carrots, medium, thinly sliced
- 4 cups broccoli florets
For Serving
- 3 cups white rice, cooked
Instructions
- 1
Prepare the Beef: Thinly slice the chuck roast against the grain into bite-sized pieces, about 1/4-inch thick.
⏱️ 5 min
- 2
Season the Beef: In a medium bowl, combine the sliced beef with 1 tablespoon cornstarch, salt, black pepper, and 1/2 teaspoon garlic powder. Toss until the beef is evenly coated.
⏱️ 3 min
- 3
Cook the Beef: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat (approximately 375°F). Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until browned and cooked through. Remove the beef from the pan and set aside in a bowl.
⏱️ 8 min•🌡️ 375
- 4
Prepare the Sauce: While the beef cooks, in a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, 1 teaspoon garlic powder, and ground ginger until the sugar is dissolved. In a separate very small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.
⏱️ 4 min
- 5
Cook the Vegetables: In the same skillet or wok, add the remaining 1 tablespoon of neutral oil. Add the sliced onions and carrots and sauté for 3-4 minutes until slightly softened. Add the broccoli florets and continue to cook for another 3-5 minutes, until the broccoli is tender-crisp.
⏱️ 8 min
- 6
Combine and Thicken: Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce has thickened to your desired consistency.
⏱️ 3 min
- 7
Serve: Remove from heat and serve immediately over hot cooked white rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Weeknight Friendly Beef and Broccoli
Ingredients
For the Beef
- 1 1/2 pounds chuck roast, thinly sliced against the grain into bite-sized pieces
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Sauce
- 1/3 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
For the Vegetables and Cooking
- 2 tablespoons neutral oil, such as vegetable or canola, divided
- 1 onion, medium, thinly sliced
- 2 carrots, medium, thinly sliced
- 4 cups broccoli florets
For Serving
- 3 cups white rice, cooked
Instructions
- 1
Prepare the Beef: Thinly slice the chuck roast against the grain into bite-sized pieces, about 1/4-inch thick.
⏱️ 5 min - 2
Season the Beef: In a medium bowl, combine the sliced beef with 1 tablespoon cornstarch, salt, black pepper, and 1/2 teaspoon garlic powder. Toss until the beef is evenly coated.
⏱️ 3 min - 3
Cook the Beef: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat (approximately 375°F). Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until browned and cooked through. Remove the beef from the pan and set aside in a bowl.
⏱️ 8 min•🌡️ 375 - 4
Prepare the Sauce: While the beef cooks, in a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, 1 teaspoon garlic powder, and ground ginger until the sugar is dissolved. In a separate very small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.
⏱️ 4 min - 5
Cook the Vegetables: In the same skillet or wok, add the remaining 1 tablespoon of neutral oil. Add the sliced onions and carrots and sauté for 3-4 minutes until slightly softened. Add the broccoli florets and continue to cook for another 3-5 minutes, until the broccoli is tender-crisp.
⏱️ 8 min - 6
Combine and Thicken: Return the cooked beef to the skillet with the vegetables. Pour the prepared sauce over the beef and vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce has thickened to your desired consistency.
⏱️ 3 min - 7
Serve: Remove from heat and serve immediately over hot cooked white rice.
⏱️ 2 min